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UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS
International General Certificate of Secondary Education
*3096205527*
0648/01
FOOD AND NUTRITION
May/June 2009
Paper 1 Theory
2 hours
Candidates answer on the Question Paper.
No Additional Materials are required.
READ THESE INSTRUCTIONS FIRST
Write your Centre number, candidate number and name on all the work you hand in.
Write in dark blue or black pen.
You may use a soft pencil for any diagrams or graphs.
Do not use staples, paper clips, highlighters, glue or correction fluid.
DO NOT WIRTE IN ANY BARCODES.
Section A
Answer all questions.
You are advised to spend no longer than 45 minutes on Section A.
Section B
Answer all questions.
Section C
Answer either Question 9 or Question 10.
At the end of the examination, fasten all your work securely together.
The number of marks is given in brackets [ ] at the end of each question or part question.
For Examiner's Use
Section A
Section B
Section C
Total
This document consists of 13 printed pages and 3 blank pages.
IB09 06_0648_01/2RP
© UCLES 2009
[Turn over
2
Section A
For
Examiner's
Use
Answer all questions.
1
(a) Name the elements which make up fat.
1
2
3
[3]
(b) Fat can be used to provide the body with energy.
Name two other sources of energy.
1
2
[2]
(c) Identify four uses of energy in the body.
1
2
3
4
2
[4]
Vitamin A and vitamin D are fat-soluble vitamins.
(a) State three functions of vitamin A.
1
2
3
[3]
(b) Name four sources of vitamin A.
1
2
3
4
[2]
(c) Name the deficiency disease associated with a lack of vitamin A.
[1]
© UCLES 2009
0648/01/M/J/09
3
(d) State two functions of vitamin D.
For
Examiner's
Use
1
2
[2]
(e) Name four sources of vitamin D.
1
2
3
4
[2]
(f) Name the deficiency disease associated with a lack of vitamin D.
[1]
3
(a) Describe the digestion of fat in the duodenum.
[3]
(b) Describe the absorption of fat in the ileum.
[2]
© UCLES 2009
0648/01/M/J/09
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4
4
(a) Explain the importance of Non-Starch Polysaccharide/NSP (dietary fibre) in a healthy
diet.
[4]
(b) Name four good sources of NSP.
5
1
2
3
4
[2]
Water is vital to life.
(a) Discuss four uses of water in the body.
1
2
3
4
[4]
(b) Name the condition which results from a deficiency of water.
[1]
© UCLES 2009
0648/01/M/J/09
For
Examiner's
Use
5
(c) Give two symptoms of the condition identified in (b).
1
2
[1]
For
Examiner's
Use
(d) Identify, with reasons, three groups of people who have a particular need for water.
Group 1
Reason 1
Group 2
Reason 2
Group 3
Reason 3
[3]
[Section A Total: 40]
© UCLES 2009
0648/01/M/J/09
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6
Section B
For
Examiner's
Use
Answer all questions.
6
(a) All meals should be balanced.
Identify, with examples, five other points to consider when planning meals.
Point 1
Example 1
Point 2
Example 2
Point 3
Example 3
Point 4
Example 4
Point 5
Example 5
© UCLES 2009
[5]
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7
(b) Discuss the particular dietary needs of pregnant women.
For
Examiner's
Use
[5]
(c) Explain the problems associated with a diet which is high in fat.
[5]
© UCLES 2009
0648/01/M/J/09
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8
7
Write an informative paragraph on each of the following:
For
Examiner's
Use
(a) different uses of sugar in the preparation of dishes;
[5]
(b) rules, with reasons, for successful shortcrust pastry;
[5]
© UCLES 2009
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9
(c) High Biological Value (HBV) protein for vegans.
For
Examiner's
Use
[5]
8
(a) Name six nutrients in fish.
1
2
3
4
5
6
[3]
(b) Explain three methods of preserving fish.
Method 1
Explanation
Method 2
Explanation
Method 3
Explanation
© UCLES 2009
[3]
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10
(c) Frying is a popular method of cooking.
For
Examiner's
Use
(i) Give three reasons for coating some foods before frying.
1
2
3
[3]
(ii) Suggest two suitable coatings.
1
2
[2]
(iii) Explain four safety points to consider when frying.
1
2
3
4
[4]
[Section B Total: 45]
© UCLES 2009
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11
BLANK PAGE
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12
Section C
Answer either Question 9 or Question 10.
9
Explain the steps you would take when preparing, cooking and serving food to ensure that it
is safe to eat.
[15]
OR
10 Discuss methods of heat transference when cooking and the advantages and
disadvantages of each method.
[15]
© UCLES 2009
0648/01/M/J/09
For
Examiner's
Use
13
For
Examiner's
Use
© UCLES 2009
0648/01/M/J/09
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14
For
Examiner's
Use
[Section C Total: 15]
[Total for Paper: 100]
© UCLES 2009
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Permission to reproduce items where third-party owned material protected by copyright is included has been sought and cleared where possible. Every
reasonable effort has been made by the publisher (UCLES) to trace copyright holders, but if any items requiring clearance have unwittingly been included, the
publisher will be pleased to make amends at the earliest possible opportunity.
University of Cambridge International Examinations is part of the Cambridge Assessment Group. Cambridge Assessment is the brand name of University of
Cambridge Local Examinations Syndicate (UCLES), which is itself a department of the University of Cambridge.
0648/01/M/J/09